Baja Beer-battered Tilapia (great For Fish Tacos)
Baj Head to the store and pick up pico de gallo, beer batter, salt, and a few other things to make it today. It works well as a Mexican hor d'oeuvre. From preparation to the plate, this recipe takes roughly 40 minutes.
Instructions
Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.
Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Transfer one-third of the battered fish to the pan, placing each piece into a little oil.Cook until golden brown, 3 to 4 minutes per side.
Transfer cooked fish to a plate; keep warm.
Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.Cook the remaining fish with the remaining 1 tablespoon oil.
Serve immediately.To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.
Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris